Meet my first attempt at a Hasselback Potato!
The name Hasselback dates back to the 1700s in Sweden, where this dish was served at the Hasselbacken Hotel.
You start with an unpeeled potato. Make straight slices nearly to the bottom, but not all the way through. Keep doing this so they are 5mm apart. I mixed up melted butter, garlic, onion flakes and a little oil. Dredge this over the potato, then pop it into a moderate oven. Five minutes before the finishing time, I spread over a little grated parmesan. A medium sized potato will be done in around 45 minutes.